STUFFED CHICKEN PARCELS ON A BED OF SPINACH

Steps:

• Put chicken breasts between 2 sheets of cling film and flatten with a meat mallet or rolling pin until double the size and about 1/4 inch thick
• Place them in a large dish
• Make marinade with white wine, soy sauce and thyme
• Pour over chicken and leave for 1/2 hour, turning over half way through
• Finely chop basil,apricots and mushroom together, season with salt and pepper, then blend in butter to form a smooth stuffing
• Remove chicken when ready and pat dry
• Lay the chicken breasts on a flat surface, put a single layer of spinach leaves on each breast,then 1/4 of stuffing on each one and spread evenly
• Roll them up into a sausage shape to form a parcel
• Cut 4x12inch squares of cling film,lay each chiken parcel on the cling film and wrap turning edges in,half way up
• Place them in a baking tray and put into a preheated oven gas mark 4 electric 350 and bake for 30 minutes
• Remove from oven and let cool for 5 minutes
• Pierce each parcel to release juices and save, then carefully remove cling film from chicken
• Brown chicken under the grill basting with melted butter
• When golden set aside and keep warm
• Mix the chicken juices with honey, lemon and cornstarch bring to boil, stir until thickend simmer 2 minutes
• Put spinach in a ziplock bag seal and pierce a few times
• Microwave on full power for 2 1/2 to 3 minutes
• Drain spinach place chicken on top and drizzle with sauce
• Serve with new potatoes and baby carrots